Crispy Beef Tacos (Print Version)
Golden-fried shells loaded with seasoned beef, melted cheese, and fresh toppings for a satisfying weeknight meal.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/4 tsp cayenne pepper (optional)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/2 cup beef broth or water
13 - 1 tbsp vegetable oil
→ Taco Shells & Cheese
14 - 12 corn or flour tortillas (6-inch)
15 - Vegetable oil, for frying
16 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
→ Suggested Toppings
17 - Shredded lettuce
18 - Diced tomato
19 - Sliced jalapeños
20 - Diced red onion
21 - Sour cream
22 - Fresh cilantro
23 - Lime wedges
24 - Salsa
# Directions:
01 - Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
02 - Add ground beef to the skillet, breaking it apart with a spoon. Cook for approximately 7 minutes until thoroughly browned and no pink remains.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices and release their aroma.
04 - Add tomato paste and mix until evenly combined. Pour in the beef broth and simmer for 3 to 4 minutes, stirring occasionally, until the liquid is mostly absorbed and the filling is saucy but not watery. Remove from heat.
05 - Pour approximately 1 inch of vegetable oil into a deep skillet and heat over medium-high heat. Using tongs, carefully place each tortilla in the hot oil, fold in half to form a taco shell, and fry for 1 to 2 minutes per side until crisp and golden. Drain on paper towels.
06 - Spoon the seasoned beef mixture into each crispy shell. Sprinkle shredded cheese over the warm filling so it melts evenly.
07 - Finish with desired toppings such as shredded lettuce, diced tomato, sliced jalapeños, diced red onion, sour cream, fresh cilantro, and salsa. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The shells fry up shatteringly crisp in under two minutes, and you will never go back to store bought after tasting the difference.
- Everything comes together in about forty minutes, which makes this completely doable on a random Tuesday when takeout sounds tempting.
02 -
- The oil temperature for frying shells needs to be hot enough that the tortilla sizzles on contact, otherwise the shell absorbs oil and turns greasy instead of crisp.
- Do not overfill the shells or they will crack open at the seam when you try to eat them, which is a lesson I learned the hard way at a dinner party.
03 -
- Hold the tortilla in the oil with your tongs for about five seconds before folding it, because this sets the base so the shell does not spring open while the second side fries.
- Drain the fried shells upright in a warm oven set to its lowest temperature so they stay crisp while you finish frying the whole batch.